Description
A delightful sheet pan dish combining juicy chicken with colorful vegetables and sweet pineapple, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking.
- Spread chicken pieces evenly across the pan, ensuring they’re not overcrowded to encourage even roasting.
- Add the chopped bell peppers, onion wedges, and pineapple chunks to the pan, creating a colorful mix.
- Drizzle everything with olive oil. Sprinkle minced garlic, salt, pepper, paprika, and chili flakes over the top. Toss to coat all ingredients evenly, ensuring they are well seasoned.
- Roast in the preheated oven for 20-25 minutes, flipping halfway to ensure even browning. The chicken should reach an internal temperature of 165°F (74°C).
- While the chicken and veggies cook, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Simmer over medium heat for 3-4 minutes until it thickens slightly. If desired, stir in the cornstarch slurry, cooking until the sauce looks glossy.
- Once everything is done, drizzle the sauce over the chicken and vegetables, or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions for a fresh finish.
Notes
Olive oil keeps the dish from drying out. Fresh garlic offers the best flavor. Fresh pineapple gives a brighter taste, but canned is convenient.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg